NATIONAL TOAST DAY

Would you believe there’s a National Toast Day honoring the humble slice: and this year (2018) it is on  February 23rd

A slice of toast: Simple. In the UK we normally think breakfast, So what’s not to like, a thick slice of toast with “lashings” of butter. Mel tingly good. ( other healthy options are available!)

The first decision we have is: The bread. Thick white sliced? brown? wholegrain? fruited? malt? brioche? or our favourite: Sour Dough.

Additions include a multitude of jams, jellies, marmalade’s and fruit compotes, and it doesn’t stop there, a particular favourite of mine is Peanut butter with banana.

Sheila always prefers the savory option. Vegemite, Marmite, or those other healthy options….Beef or Pork Dripping. You make it up as you go along; Vegemite with Avocado, Avocado with a poached egg. Where would we be without soldiers with our soft boiled eggs.

Can anyone refuse a slice of cheese on toast, or go up market with welsh rarebit, or the French Croque-monsieur, add eggs, or beans. Doesn’t a plain cheese and onion sandwich come alive when it becomes a cheese and onion toastie.

A special breakfast that makes you feel like you’ve walked onto the set of Downton Abbey is DEVILED KIDNEYS

A meal in a moment. Fast food, but real food.

Call it grilled bread and you have Brochette or Crostini. Famous antipastos from Italy.

Brochette at its simplest can be toasted over the embers of a fire, then rubbed with a clove of garlic and drizzled with the best extra virgin olive oil and sprinkled with salt. This is a great way of letting the true flavors of a fresh, golden-hued olive oil shine through.

It lends itself to a myriad of fresh and marinated toppings. it can be generously topped with either chopped, ripe tomatoes and basil, a puree of fresh fave beans and garlic, a white-cannelloni-bean salad, chopped artichoke hearts, sun dried tomato spreads, or whatever vegetables are in season at the time.

The small crostini are spread with judicious amounts of intensely flavoured toppings, such as a rich fig spread topped with goat cheese, or a tangy black olive paste made from sun-dried olives; a sprightly caper and anchovy mix or, in fall, finely chopped wild mushrooms seasoned with black pepper.

Well! not so humble after all. So I give you a toast.   TOAST.